Sunday, February 28, 2010

Feb 28...memo

63. Cracked Sugar Cookies

I am not sure if my sweet husband got the memo about the point of this whole year. When I started to make these cookies he wanted to know if I could put chocolate chips in half. Hello....Honey....The whole point to branch out. So come on, Branch out! After eating these he said that he liked them but it would be better if it was Chocolate. What can I do?? I just smiled and said maybe next time.

*1 1/4 cups white sugar
*1 cup butter
*3 egg yolks
*1 teaspoon vanilla extract
*2 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon cream of tartar

Preheat oven to 350
Lightly grease 2 cookie sheets.
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar.
Form dough into walnut size balls and place 2 inches apart on cookie sheet.
Don't flatten.
Bake 10 to 11 minutes, until tops are cracked and just turning color.

they were so good that Elise almost ate a whole cookie. that is saying something.

Saturday, February 27, 2010

Feb 27

We had a childrens clothing party today at my house and I like to make a cake when I have these. This cake was a hit. Everyone, even the kids, liked it. Plus it really looks cute!

60. Pistachio Cake

*1 (18.25 ounce) package yellow cake mix
*1 (3.4 ounce) package instant pistachio pudding mix
*4 eggs
*1 1/2 cups water
*1/4 cup vegetable oil
*1/2 teaspoon almond extract
*7 drops green food coloring

Preheat oven to 350
Grease and flour a 10 inch tube pan.
In a large bowl mix together cake mix and pudding mix.
Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared 10 inch tube pan.
Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed.
Cool in pan 15 minutes.
Turn out onto a wire rack and cool completely.
Dust with Powder Sugar.

61. Balsamic-Glazed Salmon Fillets

*6 (5 ounce) salmon fillets
*4 cloves garlic, minced
*1 tablespoon white wine
*1 tablespoon honey
*1/3 cup balsamic vinegar
*4 teaspoons Dijon mustard
*salt and pepper to taste
*1 tablespoon chopped fresh oregano

Preheat oven to 400
Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray.
Over medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.
Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet.
Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.
Brush fillets with remaining glaze, and season with salt and pepper.

62.Roasted Garlic Cauliflower

*2 tablespoons minced garlic
*3 tablespoons olive oil
*1 large head cauliflower, separated into florets
*1/3 cup grated Parmesan cheese
*salt and black pepper to taste
*1 tablespoon chopped fresh parsley

Preheat the oven to 450
Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag.
Add cauliflower, and shake to mix.
Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Dinner was good. I really like cauliflower now. I always thought that it was just ok but roasted it is so good. The salmon was good. Both the kids liked it and Elise was even willing eating the cauliflower. That was a shocker.

ps....thanks to my friend Alicia we added tabs to the side. So if you want to look at chicken it will pull up the post for chicken. Enjoy!!

Thursday, February 25, 2010

Feb 25

59. Pepper Stuffed Chicken

This is my own recipe. I am sure that there are many many like it, but its what I made today. This afternoon at 5:30 I had no plans for dinner so I threw this together at the last minute.

*4 boneless, skinless chicken breast
*Block of Mozzarella
*Jar of roasted red bell peppers
*2 eggs
*1/4 cup flour
*1/4 cup Italian style bread crumbs
*dash of salt and pepper

Preheat oven to 375
Slit side of chicken so you can stuff
Chop a few of the peppers and some of the cheese and fill the slit in the chicken breast
Beat the eggs in a swallow bowl
Mix the flour, bread crumbs, salt and pepper in another bowl
Dip the stuffed chicken into the egg and then roll in the flour mixture
Cook for around 20 minutes or until the cooking thermometer reaches 160.

It was really good for something just thrown together. The kids ate it as well with just a littler yelling!

Wednesday, February 24, 2010

Feb 24..Alone

58. Pineapple ribbons

So my wonderful husband left today for a work trip and I was not in the mood to cook. I called one of my best girls and we took the kids to sushi. However I needed to bake and here I am at 8:21 baking cookies. I am still on the hunt for a cookie that my kids like. Who would have guessed how hard that would be??? Elise will eat fish but a cookie is a no go!
I like these cookies. I dont know how much my kids will like them.

*1 cup butter softened
*3 onces cream cheese softened
*3/4 cup sugar
*1 tsp baking powder
*1 egg
*1/4 cup pineapple preserves
*3 1/2 cup flour

Preheat over to 375
Mix together the butter and cream cheese on a medium speed
Add sugar and baking powder until combined and scrap the side of the bowl
Beat in egg and pineapple
Stir in flour and mix
Roll the dough out and cut into shapes
Cook for 7 minutes or until edges are firm

I did not roll the dough and cut shapes. I just did not have the time or care to do that tonight. I used my scoop and then flatten them on the cookie sheet and they were good.

Let cool and the mix the Powdered Sugar icing....
*2 cups powdered sugar
*2 TBSP milk
mix together and add some milk if needed.

Tuesday, February 23, 2010

Feb 23

57. Thai Pork with Peanut sauce

This was super super yummy. I cant wait to make it again when we have company over for dinner. Dave gave it an 8. So we are getting better.
Eli again asked me to make make cookies he likes, so I will try that again this week and let you know. The last cookies neither kids liked but my dad did!

*2lb pork loin, cut into 4 pieces
*2 large red bell pepper, seeded and cut into strips
*1/3 teriyaki sauce
*2 TBSP rice vinegar
*1 tsp red pepper flakes (I used a little more)
*2 cloves garlic, minced
1/4 cup cream peanut butter

Coat the slow cooker with nonstick spray
Put the pork , bell pepper, teriyaki sauce, rice vinegar, red pepper flakes and garlic in the slow cooker
Cook on Low 8-9 hours. (mine cooked in 6 hours)
Remove pork from the cooker and chop into smaller pieces
Add the peanut butter to liquid in the cooker and stir
Return pork to sauce and coat.
Serve with JASMINE RICE and put chopped peanuts on top.

the jasmine rice I found in one of those packet that you just throw in the microwave for 90 second. Easy!

Monday, February 22, 2010

feb 22....again.

56. Campbell's® Slow Cooker Savory Pot Roast

I love my husband. Anyone who knows me, knows I love my husband....Also anyone who knows my husband knows what a wonderful man he is....
With this being said he was an hour late from work. He did not grace the door until 8:07. When I asked him how he would rate tonights dinner he said to me "A solid 7." I had to bite my tongue to not say Maybe it would have been an 9 if it had been served at 7. Oh well!!!!
He tells me that he always has to save room for the 10s.

*1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
*1 Dry Onion Soup and Recipe Mix
*6 small red potatoes, halved
*6 medium carrots, cut into 2-inch pieces
*1 (3 pound) boneless beef bottom round roast or chuck pot roast

Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker.
Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

It was really easy and good!

Feb 22

55. Bread Machine Challah

I have dinner in the crock pot for tonight so I will post that one tonight after we try it. Dave is going out of town for half the week so get ready for me to break out the kids recipe cookbook. I am not going to cook for just me. So we will see what happens.

*3/4 cup milk
*2 eggs
*3 tablespoons margarine
*3 cups bread flour
*1/4 cup white sugar
*1 1/2 teaspoons salt
*1 1/2 teaspoons active dry yeast

Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings.
this will make a 1 1/2 loaf size.

Last night we had the left over pork for dinner and what I did was heat it in the oven and melted a little piece of brie cheese on top and it was really good. I dont normally like reheated pork but the cheese on to helped!

Saturday, February 20, 2010

Feb 20

54. Easy and Elegant Pork Tenderloin

We had some dog show friends over for dinner and this was something that was easy and would feed a lot of people. Dave said that it was a solid 7 (Because we have to leave room for something more stellar he said) Plus Elise ate everything and that is saying something!

*2 cups Italian seasoned bread crumbs
*1/2 cup olive oil
*2 pounds pork tenderloin

Preheat oven to 425
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
Place pork on a shallow cooking sheet.
Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Friday, February 19, 2010

feb 19

52. Beer-braised sausages with war potato salad

This was really yummy and so easy to make. Eli ate about half the sausage and then complained that he did not like it. They had to be threaten to take a bite of the potato. So not a hit with the under 5 crowd!

*2 TBSP olive oil
*1 1/2 lb sweet sausage
*1 medium yellow onion, thinly sliced
*12 onces pale ale beer
*1 1/2 lb small red potatoes, halved
*coarse salt and pepper
*1 TBSP red-wine vinegar
*2 TBSP parsley

In a Large dutch oven heat 1 TBSP oil over medium high
Add sausages and cook until brown on all sides, about 8 minutes
Add onion and cook until softened, about 7 minutes
Add beer, potatoes and 2 cups of waters, season with salt and pepper (Make sure that the potatoes are under the water)
Bring to a boil, cover and reduce heat to medium and cook until potatoes are tender, about 20 minutes
Transfer the sausages to a plate and keep warm
In a large bowl stir together 1 TBSP oil, vinegar and parsley
With a slotted spoon take the potatoes and mix with the mixture
Return the pot to a high heat and boil until liquid reduces to 1 cup, about 12 minutes
Add the sausages back to the pot and cook for 2 minutes
Serve warm.

Now after the dutch oven issue at Target I am going to use the heck out of pot! I really do like it and it is handy to have. Also I have decided that I love red-wine vinegar. It's the best. Also since I did not have ale on hand I used Michelob Ulta!!
Tomorrow we are having a small dinner party with 6-8 people, so I am off to plan the menu. Wish me luck!!

53.Chocolate Peanut Blowouts

This was not that great so I am not going to waste my time typing it out or your time reading it! I am on the hunt for a really good cookie recipe!!

Thursday, February 18, 2010

Feb 18

51. Soft Mahi Mahi Tacos with Ginger-Lime Dressing

*1 tablespoon olive oil
*salt and pepper to taste
*6 (3 ounce) fillets mahi mahi fillets

*1/3 cup sour cream
*1 tablespoon lime juice
*1 teaspoon minced fresh ginger root
*1/4 teaspoon ground cumin
*1 dash cayenne pepper

*1 large mango - peeled, seeded and diced
*1 cup diced fresh pineapple
*1 avocado - peeled, pitted and diced
*1 jalapeno pepper, minced
*6 (6 inch) flour tortillas, warmed
*1 cup chopped fresh cilantro

I did not use cilantro because I hate it. I know hate is a strong word but I HATE it.

Heat the olive oil in a large skillet over medium-high heat.
Season the mahi-mahi with salt and pepper.
Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside.
Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

this was ok. A tad bit bland!

Wednesday, February 17, 2010

Number 50!!!!!

50. Chicken with Sweet Potatoes and cauliflower

So we are already at 50. I feel like my lead had gone and I need to start cooking more and get ahead. This was a healthy meal that was so good. There was nothing lacking in taste and this was 349 calories!

*1 (1/2lb) sweet potato, peeled and sliced about 1/4 in thick
*1/2 head cauliflower (about 1 lb), cut into medium florets
*2 TBSP Olive oil
*coarse salt and ground pepper
*2 TBSP red-wine vinegar
*4 boneless, skinless chicken breast
*1 cup chicken broth
*2 sprigs thyme
*1/2 TBSP unsalted butter

Preheat oven 450
On baking sheet toss the sweet potato and cauliflower with 1 1/2 TBSP olive oil and season with salt and pepper
Roast until cooked through and browned on one side, about 25 minutes
Transfer to a bowl and gently toss with 1 TBSP vinegar
Meanwhile in a large nonstick skillet, heat 1/2 TBSP oil over medium low
Season chicken with salt and pepper
Cook until golden and cooked through, 30-35 minutes, flipping halfway through
Transfer to a plate and keep warm
To Skillet, add broth, thyme and 1 TBSP vinegar
Cook over medium high heat until reduced by half, 3-5 minutes
Return chicken to coat with sauce
Remove from heat and stir in butter
Serve with veggies

This is one of the best things I have ever made. We all loved it. I think that this is how I am always going to make sweet potatoes!!

Tuesday, February 16, 2010

Feb 16

49. Beef Stew

Some of you may wonder why I use my slow cooker so much. A couple of reasons.
1. On Tuesdays I take one of the dogs to Dog Obedience and I dont get home until almost 8, so its easy to start dinner in the afternoon
2. My sweet husband bought me the mother of all crock pots for my birthday a couple of years ago. Its an All Clad slow cooker. He bought it for my birthday and had me open it in front of my parents...then asked me to look inside. We all thought there was something inside. It was just the slow cooker and we all still tease him about it. Then after I had had it a year or so it tried to kill me. Thats right...KILL me!! It turned off early and I wondered why. I tried to turn it back on and it sent a shock up my arm and I felt it in my teeth. So it was a bad day! William Sonoma traded it in for us! So I feel I need to use it a lot!

*8-13 small potatoes (1-2 lbs) I used Yukon
*4 large carrots, cut into 1 and 1/2 in lengths
*1/2 cup flour
*1/2 tsp paprika
*1/2 tsp salt
*1/2 tsp pepper
*2 lb boneless beef chuck, tripped of fat and cut into 1 1/2 in chunks
*1-2 TBSP olive oil
*1 large onion, cut into wedges
*1 large rib celery, sliced 1/2 inches
*6-8 mushrooms, cut in half
*2 cups beef broth
*1/2 cup tomato paste
*1 TBSP soy sauce
*1 TBSP red wine vinegar
*1/2 tsp sugar
*pinch of cloves
*1 bay leaf
*2 sprigs fresh parsley (I used bottled that I had)
* 10 on. package of frozen peas, thawed

Place potatoes in the slow cooker
Top with carrots
In a bag or bowl, combine flour, paprika, salt and pepper
Toss the beef to coat
In a skillet heat the olive oil over medium high heat
Add the beef, do not crowd the meat
Brown on all sides of the meat and remove to the slow cooker
Add the celery, onion and mushrooms to the slow cooker and stir, but do not disturb the potatoes
Mix the broth, tomato paste, soy sauce, vinegar, sugar, and cloves
Pour into the cooker
Tuck the bay leaf and parsley into the stew
Cover and cook for 8 hours on low or high for 4 hours
Discard the bay leaf and parsley
Stir in the peas and cook on High until peas are hot.

Monday, February 15, 2010

Feb 15

48. Chicken with 40 Cloves of Garlic

We are home! We had a wonderful trip to Mexico! It makes me want to cook more Mexican food. There was a lady at the resort who just made tortillas all day. She just stood behind a counter making these all day!

*2 tablespoons butter
*1 tablespoon olive oil
*1 whole chicken
*40 cloves garlic
*1/4 cup water
*2 tablespoons lemon juice
*1 teaspoon salt
*1/2 teaspoon dried thyme
*1/4 teaspoon ground black pepper

Now I did not use 40 cloves of garlic. I put a bunch of crushed garlic on the bottom of the dutch oven.

Preheat an oven to 350
Melt the butter with the olive oil in a large Dutch oven over medium-high heat.
Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes.
Remove the chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid.
Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes.
An instant-read thermometer inserted into the thickest part of the thigh should read 180.
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

it was really really good. It will be good tomorrow too!

Thursday, February 4, 2010

Feb 4

47. Lemon Butter Fillet

So this one did not go over well with the younger crowd. My dad and Dave liked it. I think that Cod is not my favorite fish, but it was ok. I would make it again. Elise normally loves fish but this was not her favorite.

1/2 cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper

Preheat oven to 350.
Melt the butter in a medium saucepan over medium heat.
Mix in lemon juice, salt, pepper, parsley flakes, and garlic.
Bring to a boil.
Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baking sheet.
Cover with 1/2 the butter mixture, and sprinkle with lemon pepper.
Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Since we are leaving sat morning at 6:30 am!! for Mexico, I will not be cooking tomorrow night. I think it may be an order Pizza night at our house. So I will see you guys in a little over a week! Maybe I will be inspired when I come back to cook more mexican food!

Wednesday, February 3, 2010

Feb 3....easy

46. Enchilada Pizza

This is something I never thought about putting on a pizza, but as I was reading through Family Circle I saw it. I thought why not try it. We love Tex Mex and since we are going to Mexico next week, lets get into that frame of mind. Eli did not like it. Told me it was too spicy, which he will say about water on some days! Elise thought it looked gross and would not taste it.

*1 tube pizza dough (I used the thin crust by Pillsbury)
*1/2 cup enchilada sauce (it comes in a can.)
*1 cup shredded cheddar-jack cheese
*1 cup chili bean, drained
*1 cup diced cooked chicken
*1/2 cup jalapeno slices, cut in half

Heat oven 425
Spray baking sheet with cooking spray
Roll out pizza dough
Spread enchilada sauce over crust within 1/2 inch of edges
Evenly scatter cheese, beans, chicken and jalapenos over pizza
Bake 16-17 minutes until crust is golden
Allow to cool and cut!

Tuesday, February 2, 2010

feb 2

45. Hoisin Chicken

What can I say....? I love hoisin. I really like the stuff at PF Changs but the stuff from Whole Foods is alright too. I like this recipe more than Dave did. I guess that's fair since he liked last nights better.

*1/4 cup honey
*2 TBSP soy sauce
*2 TBSP hoisin
*1 TBSP ginger
*1 tsp sesame oil
*3 gloves garlic, minced
*6 frozen, boneless, skinless chicken breast (Do not thaw) I used 2 because I did not want leftovers
*2 tsp cornstarch
*2 tsp cold water
*1 TBSP sesame seeds

In a zip lock bag combine honey, soy, hoisin, ginger, garlic and sesame oil.
One at a time place the frozen chicken in the bag, seal and shake to coat with the sauce
Transfer to a slow cooker, pouring the sauce over the chicken
Cook on low for 4-6 hours
When done strain the sauce through a fine-mesh strainer into a saucepan
In a cup combine the water and cornstarch
Bring the sauce to a boil over high heat, add the slurry and cook until thickened, about 2 minutes
Sprinkle the chicken with the sesame seeds and serve with the sauce.

A couple of nice people have asked about my poor thumb. It still hurts but is getting better. I am still not really cutting things yet! Still scared to death of the cute mandolin! I have not even opened the drawer where it is!

Monday, February 1, 2010

Feb 1

44. Bistro Chicken

*1 box penne
*2 cups roma tomatoes
*1 package feta
*1/2 cup Caesar dressing
*1/4 cup red onion
*1/3 fresh basil
*1/4 cup sun dried tomatoes
*2-3 lb chicken

Make the pasta and drain
Stir in everything and enjoy

Dave loved this and I did not love it. So I guess it depends on the person. I hate raw onions so I left that out.